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Ricotta-Basil Gnocchi





Total Time
1 hr 15 mins

Semolina–coarsely ground durum wheat–gives Gemma Sciabica’s gnocchi a chewy texture. You can buy semolina in well-stocked supermarkets and groceries that sell specialty flours. Prep and cook time: about 1 1/4 hours.

Ricotta-Basil Gnocchi




Tina Rupp
 1 carton (15 oz.) whole-milk ricotta cheese
  About 1/2 cup grated romano cheese
 1/4 cup minced fresh basil leaves
 2 large eggs
 2 tablespoons olive oil
  About 1/2 teaspoon pepper
  About 2 1/3 cups semolina
  About 1 tablespoon salt
 3 cups marinara sauce, heated
Step 1
1

In a large bowl, mix ricotta, 1/2 cup romano cheese, the basil, eggs, olive oil, and 1/2 teaspoon pepper until well blended. Add 2 cups of the semolina and stir until evenly moistened.

Step 2
2

Scrape dough onto a board lightly coated with semolina and knead until it forms a smooth ball that's no longer sticky, about 20 turns, adding more semolina as needed to prevent sticking.

Step 3
3

Cut dough into 10 pieces. With your fingers, roll each into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces and lay, slightly apart, on baking sheets lightly coated with semolina.

Step 4
4

In an 8- to 10-quart pan over high heat, bring 5 quarts water and 1 tablespoon salt to a boil. Gently push gnocchi into water and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

Step 5
5

Spoon marinara sauce into a bowl and mound gnocchi on top. Add more salt, romano, and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories546
% Daily Value *
Total Fat 22g29%

Saturated Fat 8.8g45%
Cholesterol 114mg38%
Sodium 1206mg53%
Total Carbohydrate 65g24%

Dietary Fiber 4.8g18%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.